Ingredients
6ozsoba noodles,or spaghetti noodles of choice
2cupsorganic edamame,frozen
3cupssugar snap peas,or snow peas
6medium carrots,peeled
½cupfresh cilantro,(about 2 handfuls), chopped
¼cupsesame seeds
¼cuptamari,reduced-sodium, or soy sauce
2tbsppeanut oil,or extra-virgin olive oil
1small lime,juiced
1tbsptoasted sesame oil
1tbsphoney,or agave nectar
1tbspwhite miso
2tspginger,freshly grated
1tspchili garlic sauce,or sriracha
Preparation
Use a chef’s knife to slice the peas in half lengthwise or just roughly chop them. Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
Whisk together the tamari, peanut oil, lime, sesame oil, honey, white miso, ginger, and chili garlic sauce in a small bowl until emulsified. Set aside.
Bring two big pots of water to a boil.
Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and start to make popping noises.
Once the pots of water are boiling, in one pot, cook the soba noodles just until al dente, according to package directions. Drain and briefly rinse under cool water.
Cook the frozen edamame in the other pot for about 4 to 6 minutes until warmed through, then toss the halved peas into the boiling edamame water. Cook for an additional 20 seconds. Drain.
Combine the soba noodles, edamame, snap peas, and carrots in a large serving bowl.
Pour in the dressing, then toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds.
Serve warm, and enjoy!
